Easy Boston Cream Cake

Name: Easy Boston Cream Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 cake, 4-6 serving(s)
Ingredients: 1 1/2 cups half-and-half cream; 1 (3 1/2 ounce) box vanilla instant pudding mix, small box; 1 sara lee poundcake; 3/4 cup confectioners' sugar; 2 tablespoons baking cocoa; 4 teaspoons hot water, can use 5 if necessary

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Recipe by cajunhippiegirl

Quick & Easy Dessert. Not quite like the real thing, but close & a lot less work. Easy to change fillings and add fruit. Just something easy to throw together for dessert when you are pressed for time.

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READY IN: 1hr 15mins

SERVES: 4-6

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups half-and-half cream
1

(3 1/2 ounce) box vanilla instant pudding mix, small box
1

sara lee poundcake
³⁄₄

cup confectioners' sugar
2

tablespoons baking cocoa
4

teaspoons hot water, can use 5 if necessary

DIRECTIONS

Use a Sara Lee ( or any other Brand) Frozen Loaf Pound Cake Thawed.
Whisk together Pudding Mix and Half & Half.
Let stand 5 minutes.
Split Cake into 3 horizontal layers.
Place Bottom Layer on Bottom of Serving Plate.
Top with Half of the Pudding.
Repeat Layers.
Top with third cake layer.
Combine Confectioner's Sugar, Cocoa and enough water to reach a spreading consistency.
Spread over top of Cake and let glaze drizzle down the side.
Cook Time is time to set up & Chill.

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Easy Boston Cream Cake

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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